Cherry Chocolate Buckwheat Muffins
Recipe by Megan Horsley
Cherries and dark chocolate are the perfect pairing to the earthy flavour of buckwheat flour which makes these muffins a unique and decadent treat.
Preheat oven to 350℉ and line a muffin tin with 6 muffin liners.
Whisk the eggs, sugar, oil, vanilla extract, and coconut milk together in a large bowl.
Mix the buckwheat flour, baking soda, baking powder and salt together in a small bowl. Fold into the wet ingredients.
Divide the batter between the muffin liners evenly
Sprinkle the remaining chocolate on top of the muffins. Bake for 22 minutes on the middle rack. Let cool for 5 minutes before enjoying.
Substitutions & Options to Omit: Vegan? Replace the eggs with 2 flax eggs (2 tbsp of ground flax mixed with 4 Tbsp of water).
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